Spring pea and mint soup

Spring pea and mint soup with green peas, fresh mint, onion, garlic and feta – creamy, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 230 kcal per serving
• Protein: 14 g
• Fat: 9 g
• Carbs: 22 g

Ingredients

• 400 g peas
• 500 ml vegetable stock
• 1 onion
• 1 clove of garlic
• 50 g feta cheese
• 1 tbsp olive oil
• 1 bunch of fresh mint

Method

You’ll need: saucepan · stick blender · chopping board · knife · ladle

1. Peel and finely dice the onion and garlic. Wash the fresh mint, pick off the leaves and set a few aside for later.
2. Warm the olive oil in a saucepan and gently cook the onion and garlic until soft, translucent and fragrant.
3. Add the peas, cook them briefly with the onion, then pour in the vegetable stock. Bring to the boil, then simmer gently over a medium heat until the peas are soft.
4. Add the mint leaves to the soup and blend everything with a stick blender until creamy and smooth.
5. Season to taste with salt and pepper and warm through briefly again if needed.
6. Ladle the soup into bowls and serve with crumbled feta and the remaining mint leaves.

Good to know

This soup tastes of the first warm sunshine and a kitchen with the window open. Delicate, fresh and pleasantly uncomplicated.

Swaps

Feta → soft goat's cheese (often a little milder and creamier) | Feta → natural yoghurt made from sheep's or cow's milk (tangier, adds protein) | Olive oil → ghee (heat-stable and aromatic) | Vegetable stock → homemade stock (a shorter ingredient list, and you control the salt)

Allergens

Contains milk (feta). Usually fine for children if the soup is blended smoothly and seasoned gently; in pregnancy, feta is fine as long as it is made from pasteurised milk.